Culinary Techniques for Healthy School Meals  

Culinary Techniques for Healthy School Meals Web-Based Training is a series of 18 lessons designed to help school nutrition teams prepare healthier school meals that appeal to the taste of today's students. Participants will learn information about nutrition, food production, and culinary techniques that will improve their school nutrition programs.

Culinary Techniques for Healthy School Meals Web-Based Training Series is designed to help school nutrition employees improve the quality and appeal of school meals. It is also intended to help school nutrition employees incorporate principles of the Dietary Guidelines for Americans into the planning and preparation of school meals. The training series consists of six courses:

1. Introduction to Preparing Healthy School Meals
2. Preparing Fruits, Vegetables, and Salads
3. Preparing Entrée Items
4. Preparing Soups, Eggs, Dairy, and Sauces
5. Preparing Breads and Baked Goods
6. Using Seasonings to Prepare Healthy School Meals 

Functional Area 1: Food Production
Competency 1.1: Maintains high standards of control for quality food production and service.
Competency 1.2: Follows operational procedures for efficient and effective
food production and service.

This course is based on the following functional areas and competencies for school nutrition managers:

Functional Area 1: Nutrition and Menu Planning
Competency 1.3: Maintains nutritional integrity of the School Nutrition Program (SNP) through implementation of dietary guidelines for Americans.
Competency 1.4: Plans and provides menus that encourage student consumption.

Functional Area 6: Food Production
Competency 6.1: Applies management principles to establishing and maintaining high standards of control for quality food production and distribution.